Chicken Enchiladas Casserole #dinner #recipes

Mexican nourishment is my shortcoming. Completely! I adore all Mexican sustenance. I adore going to Mexican eateries and having a go at everything on the menu. Be that as it may, I likewise love to make Mexican sustenance at home. This chicken enchilada meal just requires straightforward fixings, so it doesn't get any simpler than this.

Today I am sharing our most loved Chicken Enchiladas Casserole Recipe. On the off chance that your life is as insane occupied as mine you may dependably be searching for delightful, fast and simple formulas.

I adore chicken enchiladas and this meal is much simpler to make than making normal chicken enchiladas since you simply layer your fixings. Indeed, even a child could make this.

Best of all, you can make these enchiladas with a locally acquired chicken so in barely 30 minutes you can have an astounding dish prepared to go!

These enchiladas are gooey, smooth and just the best! This chicken enchilada meal, a standout amongst the best Mexican roused dishes you'll ever have.

Quick and delicious chicken enchiladas RECIPE using a store bought roasted chicken... SO YUMMY!!!

Ingredients

• 1 Store Bought Roasted Chicken { Costco's chicken recommended } or 4 to 5 Half Chicken Breasts.
• 2 Cups of Red Enchilada Sauce
• 1 Can 10.5 OZ Cream of Mushroom
• 1 Can 4 OZ Diced Green Chiles
• 1 Cup Sour Cream
• ½ tsp. Chili Powder
• 1 tsp. Garlic Powder
• 20 Flour Tortillas
• 2 Cups Cheese

Instructions

1. Remove the skin from the chicken and shred the meat.
2. Mix in a large bowl all the other ingredients but the cheese and tortillas. DO NOT OVERMIX, the sauce should be thick.
3. Add the shredded chicken to the mixture and coat it with the sauce.
4. While the oven heats up roll the enchiladas.
5. Add some of the mixture to the tortillas, sprinkle with cheese, and roll it. Repeat the process and line them up side by side on the 9×13 baking dish.
6. When the first layer is done add some more of the sauce on top of it and cheese on top of that. Then assemble the second and final layer of enchiladas.
7. Finish it with the remaining sauce and generously sprinkle some more cheese.
8. Bake at 350 F for 30 minutes.

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